What to have at Easter if you don't eat lamb?

[RubyFakeLips]

We aren't vegetarian, but between us don't eat lamb, beef or pork.

Want to try and make Easter special as normally spend it on holiday!

What's your menu?

Fish pie or shepherds pie

Can do cottage pie instead! Always a potato topped pie in my house though

Barbecue here, we'll be in the garden most of the day anyway doing egg hunts and an egg rolling tournament. Burgers, sausages, hot chicken wings and minted lamb cutlets, with various salads and cheeses. Hot cross buns for breakfast. Easter cake and ice cream for supper, probably.

@RubyFakeLips - I have used the loin of venison (basically the two sides of what would be loin chops just deboned) and cooked it exactly the same way as Chateaubriand. Did it recently with a Whisky cream sauce (Scottish so we were celebrating Burns Night) and it was delicious. If you are getting venison from a farm shop or butcher they will do the deboning for you. My uncle is a Gamekeeper hence eating a fair amount of game but I need to do a bit of amateur butchery sometimes 😳. The haunch (a leg) once butterflied cooks really quickly and is remarkably tender. You do not want to overcook venison.

We went to church, etc. but never planned a huge meal and weekend like things seem to be now. However Christmas is bigger to some people than to others to I guess it's the same thing?

Well the feasting comes after the fasting of Lent so I don’t see it as a new thing in the same vein as the consumerism of Christmas. It is a long weekend and school holiday so in normal times it makes sense that families take the opportunity to get together. Certainly in my childhood we would often travel to stay with grandparents. Fish on Good Friday and lamb on Easter Sunday have always been traditional in my family, along with painting eggs for breakfast.

I don't have a recipe per se, but it's super-easy:

1. Get a nice big white cauliflower - generally aim for about an eighth per person.

1. Submerge in a LARGE (!) pot of boiling water and par-boil for approx 15 mins (add a splash of lemon juice to the water to stop it going grey).

1. Transfer to a roasting dish, rub in a mixture of olive oil and butter mixed with herbs (I use baharat, but whatever takes your fancy - cumin, coriander, chilli etc).

1. Roast at 190 degrees for about 45 mins.

1. Serve whole on a bed of tabbouleh (you'll need two pairs of hands to decant it from the roasting dish to the serving disband!) and garnish with pomegranate seeds, chopped pistachios, mint, parsley and dill. 'Carve' at the table.

I accompany it with herby lemon roast potatoes, aubergines in tomato sauce and asparagus, but it's up to you - it would also be a nice accompaniment to a meat dish.

As I say, v easy and minimal washing up.

Normal Sunday roast here. We are veggie so I either make a Quorn chicken and leek pie or a cheese parsnip roulade. My Nan always has salmon.

I think some fish, perhaps one you do not normally have.